About a year ago, Brandon and I went to Alaska. While there, we went deep sea fishing for salmon, halibut and rock fish. Even after a year, there are still several salmon fillets left. Yes, they are still good. I decided to use a recipe I found in Food Network Magazine. Instead of doing the same old grilled salmon fillet, I decided to make it into a fresher version of ‘salmon patties’.
- 1-1/4 pounds center-cut salmon fillet, skin and pin bones removed (use tweezers!)
- 2 tablespoon dijon mustard
- 1 tablespoon mayo
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- pinch of cayenne pepper (add several pinches for a little heat)
- 2 scallions, chopped
- 1 cup plus 2 tablespoons of panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 brioche buns, split
- Tartar sauce and arugula, for topping
1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
2. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
3. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
4. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
5. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
Results: These burgers turned out so moist and delicious. I don’t think I’ll ever make salmon patties again with canned salmon. I will definitely make this again! I made the tartar sauce from a combination of mayo, relish, Dijon mustard, lemon juice and a pinch or two of cayenne pepper. I honestly keep adding stuff together until it tastes good.
Analysis: Next time I will make smaller burgers. Mine came out HUGE if you couldn’t tell. It was just way too much food. Yes, I finished it, but I didn’t need to! Also, it is hard to multitask with bread under the broiler. I burned 2-3 rolls because I got sidetracked. Be careful!